JPH0231933B2 - - Google Patents

Info

Publication number
JPH0231933B2
JPH0231933B2 JP61275158A JP27515886A JPH0231933B2 JP H0231933 B2 JPH0231933 B2 JP H0231933B2 JP 61275158 A JP61275158 A JP 61275158A JP 27515886 A JP27515886 A JP 27515886A JP H0231933 B2 JPH0231933 B2 JP H0231933B2
Authority
JP
Japan
Prior art keywords
cheese
moisture
raw
natural
moisture content
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP61275158A
Other languages
English (en)
Japanese (ja)
Other versions
JPS63129951A (ja
Inventor
Tsuguaki Nishitani
Harutaka Yamamoto
Kimie Tamaoki
Naoyuki Hanawa
Kensuke Ito
Kyoshi Tatsumi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Snow Brand Milk Products Co Ltd
Original Assignee
Snow Brand Milk Products Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Snow Brand Milk Products Co Ltd filed Critical Snow Brand Milk Products Co Ltd
Priority to JP61275158A priority Critical patent/JPS63129951A/ja
Publication of JPS63129951A publication Critical patent/JPS63129951A/ja
Publication of JPH0231933B2 publication Critical patent/JPH0231933B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)
JP61275158A 1986-11-20 1986-11-20 低剪断力乳化の機能性の良好な加工チ−ズの製造法 Granted JPS63129951A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP61275158A JPS63129951A (ja) 1986-11-20 1986-11-20 低剪断力乳化の機能性の良好な加工チ−ズの製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP61275158A JPS63129951A (ja) 1986-11-20 1986-11-20 低剪断力乳化の機能性の良好な加工チ−ズの製造法

Publications (2)

Publication Number Publication Date
JPS63129951A JPS63129951A (ja) 1988-06-02
JPH0231933B2 true JPH0231933B2 (enrdf_load_stackoverflow) 1990-07-17

Family

ID=17551481

Family Applications (1)

Application Number Title Priority Date Filing Date
JP61275158A Granted JPS63129951A (ja) 1986-11-20 1986-11-20 低剪断力乳化の機能性の良好な加工チ−ズの製造法

Country Status (1)

Country Link
JP (1) JPS63129951A (enrdf_load_stackoverflow)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03115234U (enrdf_load_stackoverflow) * 1990-03-12 1991-11-28

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9232808B2 (en) 2007-06-29 2016-01-12 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts
JP2012130288A (ja) * 2010-12-22 2012-07-12 Rokko Butter Co Ltd 粉末状複合チーズの製造方法
US20140255584A1 (en) * 2013-03-07 2014-09-11 Kraft Foods Group Brands Llc Emulsifying Salt-Free Cheese And Method Of Making Thereof Having A Blend Of Sheared And Non-Sheared Fat

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS599138B2 (ja) * 1977-11-26 1984-02-29 雪印乳業株式会社 乾燥チ−ズの製造法
JPS61249342A (ja) * 1985-04-27 1986-11-06 Tech Res Assoc Extru Cook Food Ind プロセスチ−ズの連続製造法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03115234U (enrdf_load_stackoverflow) * 1990-03-12 1991-11-28

Also Published As

Publication number Publication date
JPS63129951A (ja) 1988-06-02

Similar Documents

Publication Publication Date Title
DE69027034T2 (de) Triglyzeridfreie käseschnitte und verfahren zur herstellung
DE69200483T2 (de) Fettfreier Frischkäse und Verfahren zur Herstellung desselben.
US8557312B2 (en) Methods for improving curd yield of coagulated milk products
DE69202530T2 (de) Fettfreier Frischkäse und Verfahren zur Herstellung desselben.
DE69425663T2 (de) Textursmittel auf basis von amylose-stärke
US8623435B2 (en) Low-fat and fat-free cheese with improved properties
JP3024690B2 (ja) チーズ類及びその製造方法
RU2748859C2 (ru) Плавленый сырный продукт с улучшенной плавкостью и твердостью и способ изготовления
JPS5925641A (ja) 脂肪スプレツドおよびその製造方法
JPH0231933B2 (enrdf_load_stackoverflow)
JP4290713B2 (ja) 豆腐ピューレを含有するホイップクリーム
WO2014092008A1 (ja) チーズ類、およびその製造方法
US20040076729A1 (en) Cheese product and method of making
JP5385809B2 (ja) 豆腐の製造方法
WO2014095354A1 (de) Multiphasen-system bestehend aus einer w/o/w emulsion
JPS58158132A (ja) チ−ズ類似物の製造方法
AU2002333232B2 (en) Fat-emulsions
CN117770319A (zh) 一种可拉伸再制干酪及其制备方法
DE69504683T2 (de) Fliessfähige salatsauce
JPH0131862B2 (enrdf_load_stackoverflow)
JP3028339B2 (ja) 熱軟化性及び曳糸性に優れた加工チーズの製造方法
JP3705564B2 (ja) プロセスチーズ及びその製造方法
JPS60110245A (ja) ナチュラルチ−ズ様食品の製造法
JP3609579B2 (ja) 酸性チーズの製造方法
JP7265346B2 (ja) プロセスチーズ類およびその製造方法

Legal Events

Date Code Title Description
R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

LAPS Cancellation because of no payment of annual fees